A most popular Chinese preparation needs no introduction

Servings: 4 | Time To Prepare: 40 Minutes | Submitted By: J.K. Nag


  • 1, Lb (Breast pieces) Chicken
  • 1, Cup All Purpose Flour
  • 3, Tbsp Corn Flour
  • 0.5, Tsp Salt
  • 1, Tbsp Cooking Oil
  • 1, Tsp Baking Powder
  • 0.5, Cup Vinegar
  • 3, Tbsp Corn Flour
  • 0.5, Cup Sugar
  • 0.5, Tsp Tomato Puree
  • 1, Tsp (Paste) Ginger
  • 1, Tsp (Paste) Garlic
  • 8, Tbsp Tomato Sauce
  • 0.5, Cup (Juice) Pine Apple
  • 2, One each red and green Bell Pepper
  • 1, Medium Carrot
  • 1, Large Onion
  • 1, Egg


  1. Take boneless and skinless chicken breast pieces. Cut into about 3/4 inch pieces.
  2. Prepare the batter :— Sift flour , corn flour, salt and baking powder into a bowl. Add the egg and 1 tsp oil and mix. Add water and make a thick smooth batter. Adjust water while adding to ensure not too thin or not too thick batter. Beat well with a wooden spoon.
  3. Heat oil in a deep bottom sauce pan. Dip the chicken pieces in the batter and deep fry about 6 or 7 pieces at a time. While frying reduce heat and fry till light brown. Fry all the pieces and keep aside.
  4. Slice the onion and red and green bell pepper to thin slices. Peel off outer skin of carrot and cut into thin round slices.
  5. Heat two table spoon of oil and add sliced onions, bell peppers and carrots and cook in reduce heat till done.
  6. Prepare the Sauce :— Mix all ingredients from vinegar to pine apple juice. Pour into a sauce pan and slowly bring to boil with constant stirring until thickened. Simmer for a couple of minutes.
  7. Add the fried chicken pieces and vegetables and stir to cover completely and remove.
  8. Serve hot with noodles or steamed rice.
  9. Note :-You can also use meat or prawn instead of chicken.

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